Ingredients

Preparation

Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.

Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)

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Recent Review

I wasn't expecting much from this simple soup, but it was absolutely delicious! The flavors were fresh and uncomplicated. Once I pureed the mixture with a stick blender, it had the texture of a potato soup. I, too, sweated the chopped-up leeks and fennel for probably 30 minutes until they were quite soft. After adding the chicken broth, I simmered the soup for about another 30 minutes. Don't forget to add the spinach at the end! Oh, and I used unsalted butter.